Black Bean Beef Sous-Vide

When I saw black been beaf on One Man’s Meat, I knew at once I wanted to make a sous-vide version. Conor’s Asian recipes are always quick, simple, and full of flavor. Sous-vide takes the quickness out of it, but the active time is still very short. And it allows us to use a cheaper cut of beef with more flavor, but with the texture of an expensive steak. And there is less risk of overcooked dry beef. With the simple sauce of onions, fermented black beans, and (very important) the juices from the bag, this simple dish has great flavor. For the beef I used a cut near the shoulder that is known as blade steak or flat iron steak (sukade in Dutch). There is a tough tendon in the center that you may have to cut out if your butcher didn’t do it already.

10 thoughts on “Black Bean Beef Sous-Vide”

I somehow missed this on Conor’s blog. It sounds so wonderful. My mother started using fermented black beans during her Chinese cooking phase, and even as a kid I loved the flavor. Can’t wait to make this!

You take the ‘high road’ and I’ll rake the ‘low road’ and we’ll meet together with a wonderful dish! I love black beans and the amount of onions you have used and I shall pay that little bit extra for the meat . . . .